Blues You Can Use

Here's To The Guitar Slingers

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Like bluesman Bryan Lee says... "Do you wanna Boogie?... I don't, I want to melt your skull!" We mention Bryan because, not only is he a great blues guitarist in his own right, but he helped discover Mr. Kenny Wayne Shepard (pictured above). At the age of 13 Bryan brought him onstage to play to play the blues. And, as they say... the rest is history. Check him out on Hendrix's "Voodoo Chile". 

This is truly some of my favorite music and food. Put on some blues, put a pizza on the grill, give me a cold libation and I'm good to go. 

Sometimes you just gotta crank it! It's kind of like primal scream therapy. It's good for what ails you.  

And, in the words of Bryan Lee... "put the pots on, cause we're cookin'!" 

The Pots Are On...

The Plate...

Char-Grilled Spicy Italian Sausage Pizza

Ok, this is so quick, easy and delicious you're going to want to make it all the time. You can make your own pizza dough or even buy pizza dough in your deli section at the store.  I really live the convenience of having it already made. And, Mama Mary's is good stuff.

You'll want to mess around with your own ingredients. We've even had pizza parties where we give everyone there own crust and set up a "buffet" of ingredients. So, play around with it and have fun.

What you need... 

1/2 lb Italian sausage / sliced

1 yellow pepper / roasted and chopped

1 jalapeño / roasted and chopped

olive oil

Mama Mary's thin & crispy pre-made pizza crust

1/2 lb Mozzarella cheese (slice and pat dry with paper towel to remove water)

2 tbsp Italian seasoning

3-4 tbsp of your favorite Marinara sauce

What you do...

Grill the sausage in a medium sauce pan until golden brown. (about 10 minutes)

Add the yellow peppers and jalapeño and cook until soft.

Heat your grill to high - 500 -600 degrees.

Brush the "top" side of your pizza crust with olive oil and put olive oil side down on the grill for 1-2 minutes.

Brush the "bottom" side of the pizza crust with olive oil and flip cooking for 1-2 minutes. 

Add the marinara sauce, then cheese, peppers, jalapeño and sausage. 

Close grill and cook for 3-4 minutes until the cheese melts and top with Italian seasoning. 

The Playlist...

Guitar Slingers - Blues You Can Use

Every now and again you gotta let loose...  get loud and crazy.  Well, here's some "blues you can use"... guitar slingers at their best.  

Kenny Wayne, Billy Gibbons, Buddy Guy and Stevie Ray... they are all here. As usual we have some old, some new and some you probably never heard. They all have one thing in common. They can flat tear up a guitar. 

I love Billy Gibbons on ZZ Top's first album playing the "Hendrix" inspired "Brown Sugar". Not to mention Big Head Todd covering John Lee Hooker's "Boom Boom"; greatest blues song ever. 

Like Stevie Ray says - "I use strings as thick as barbed wire, tune em down and play em hard".  Rock on my brothers and sisters!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Ginger Beer Sangria

What you need...

2 oz Ginger Beer

2 oz Vodka

4 oz fruity white wine

2 oz sour mix

slice lemon 

slice orange

1 strawberry / sliced

2-3 raspberries

2-3 blueberries

• 
  

• What you do...
• Mix everything together except the ginger beer. 
• Let it set up for at least an hour.
• Pour into tall glass and top off with ginger beer.  
• 
  

Tune em Down...

And Play em Hard! - SRV

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Sky Bed

Dream A Little Dream. 

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Luxuriously self indulgent... that's what we are all about this evening. 

Just imagine laying in a bed that is hanging from an arbor, on the third floor of your beach house, listening to the ocean, enjoying the cool breeze of the night air... got it? Welcome to the Sky Bed. 

I can't think of a better way to spend an evening. Grab a cocktail, turn on some music and lazily graze on a few decadent snacks you put together earlier. Just lay back and relax... we got this.

The Pots Are On!

The Plate...

Garlic Hummus, Goat Cheese Peppadew Peppers & Strawberry Chocolate Shots

Just a little something to help pass the time as you sip on your cocktail listening to the ocean waves hit the shore. Forget about dinner. 

Sometimes you just need to gear down and enjoy the night. We've put together a little sampling of some of our favorite apps for your lounging pleasure. Just be careful with the strawberries... they are addictive. 

What you need... 

The Hummus - 
4 garlic cloves
2 cups canned chickpeas / drained (keep the liquid)
1 1/2 tsp kosher salt
1/3 cup sesame paste
6 tbsp fresh lemon juice (about 2 lemons)
2 tbsp of the liquid from the chickpeas
8 dashes of hot sauce


The Peppadews - 

Peppadew Peppers / (usually in the deli area or by the olives)

5 oz goat cheese

1 zip lock bag

chives / finely chopped

The Strawberries - 

Large strawberries
Chocolate bars for melting
Godiva liquor
Chocolate syrup

What you do...

The Hummus - 
Throw garlic into your food processor and mince.
Add the rest of the ingredients to the food processor and puree.
Serve at room temperature.

The Peppadews - 
Place goat cheese in a zip lock bag and cut a small hole in the bottom corner.
Squeeze the cheese into the Peppadew peppers.
Garnish with chives.

The Strawberries - 
Cut the bottom off the strawberries to make a base so they can stand up.
Scoop ou the middle.
Dip them into the melted chocolate, place on parchment lined pan and put in freezer.
When you're ready... take them out and fill with 1 part chocolate syrup / 1 part Godiva liquor.

Complete your platter with assorted cheese, crackers and maybe some prosciutto.

The Playlist...

The Sky Bed

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Lush

What you need... 

Ice

1 oz Vodka

1/2 oz Grand Marnier

1 oz Elderflower liqueur 

2 oz chilled rose' champagne

Small frozen red grapes

What you do...

1. Fill a cocktail shaker with ice.
2. Add the vodka, Grand Marnier and Elderflower and shake well.
3. Strain into a chilled martini glass, top with Champagne and garnish with grapes. 

Sweet dreams. 

Keep Calm...

And Have Another Shot!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Al Fresco On The High Seas

Ahhh.... The Great Outdoors

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Hey, if you're gonna eat "Al Fresco", then let's do it right.  Dining out on the boat on the high seas... does it get any better than this?  I don't think so. As you know, I'd rather be sailing to nowhere than doing anything on land. 

Love to dine and entertain outside, but just thought we'd take it up a notch.  Just sailing around, listening to some laid back tunes and have a cocktail or two. Enjoying friends, good food and conversation. 

This week we tried to be a little healthier while we set sail. So, take a load off and come on board.

The Pots Are On...

The Plate...

Shrimp Burgers / Spicy Avocado Aioli

See... something just a little healthier for you as well as a little different flavor for your grilling pleasure. Plus it kinda fits in with the whole sailing thing. And, it's pretty darn good, if I do say so myself. Of course we had to throw a little spice in there... and some awesome Avocado Aioli.

I think you're gonna like it. 

What you need... 

1 lb medium shrimp, shelled and deveined
1 egg
2 tbsp chopped cilantro
1 garlic clove
3/4 cup bread crumbs/whatever kind you like
1 poblano pepper / roasted, peeled and chopped
1 tsp salt
1 tsp pepper
2 tbsp vegetable oil
6 hamburger buns
3 medium tomatoes / sliced
some mix greens

for the Aioli:

1 avocado / halved pitted and peeled
1/4 cup mayonnaise
1 tbsp fresh lime juice
2 garlic cloves
1 serrano pepper / leave the seeds in if you want it hot
2 tbsp chopped cilantro
Salt and pepper

What you do...

Combine the shrimp, egg, cilantro, garlic bread crumbs, poblano, salt and pepper in a food processor.
Mix into a puree.
Form into 6 patties and set aside.
Set your grill to medium-high heat about 400 degrees.
Brush the patties with oil and grill until golden. (about 3 minutes per side)


For the Aioli:
Scoop the avocado into the food processor.
Add the mayonnaise, lime juice, garlic, serrano and cilantro.
Mix until smooth.
Salt and pepper to taste.

The Playlist...

Al Fresco On The High Seas

Just sit back listen to the waves hitting the side of the boat as you listen to Bob sing Redemption Song to you. What a great day, huh?

We put together some of my favorites to play while your hanging out on the open seas. Love Jack Johnson teaming up with Eddie Vedder and Zach Gill on "I shall be release"... great song.

Oh course we threw in some "acoustic reggae" from another favorite, Mishka... check out "Coastline Journey", very nice.

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Lola 

What you need...

2 oz Sailor Jerry Spiced Rum

1 oz sweet vermouth 

2 dashes Angostura biters

Top off with Cherry Cola

Orange wedge for garnish

I Think I'm In Dire Need...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Tailgatin'

Get Your Game On!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Are you ready for some football? You know the party is comin' to your Ci-tay!!!

Every year about this time, we gear up for an event that may be bigger than the game itself... The Tailgate.

There's no other place that you can have a "Party in the Parking Lot". Grilling, drinking, eating, dancing and cheering... ain't nothing better.

So get tricked out. Set up your tent, crank up the tunes, haul out the coolers, get out your horseshoes, Corn Holes and Beer Pong tables... It's time to get your game on!

The Pots Are On!

The Plate...

T's Buffalo Chicken Dip & Atomic Shrooms

Ok, we're firing it up for the tailgate, so you might want to grab your cocktail or beer before you continue. Here's a couple of great apps for the pre-game that you can make ahead.

First off you can get your Buffalo Wing fix without all the mess. Simple and easy, served with crackers or on celery sticks. Saves you a bunch on paper towels and man is it good. Thanks Ms. T.

Second, we fire it up a little more with Atomic Shrooms... you know you want one, but don't stop, cause that's when the heat comes. Another easy one that you can also make ahead. Hey, we're looking out for ya' man.

Ok, grab another cocktail...

What you need... 

T's Buffalo Chicken Dip 

8 oz cream cheese (1 tub)
8 oz blue cheese dressing (enough to cover the cream cheese)
4 or so cups of rotisserie chicken
8 oz sharp cheddar cheese, shredded
6-8 oz Frank's Red Hot Wing Sauce

Atomic Shrooms 

7-8 oz Andouille sausage
Splash of whiskey, about 1/4 cup
18 large white mushrooms
1/3 cup olive oil
1/3 cup Serrano pepper, finely chopped (seeds in hot/seeds out not as hot)
1/2 cup Italian bread crumbs
1/3 cup Manchego cheese, grated

What you do...

For the Dip 

Preheat your oven to 350 degrees.

Spread the cream cheese in the bottom of an oven safe dish.

Shred the chicken and cover the cream cheese completely. 

Cover the chicken with the wing sauce.

Spread a layer of blue cheese dressing over the top.

Top it all of with the cheddar cheese. 

Bake at 350 degrees for 20-30 minutes until the cheese is melted. 

Serve with celery sticks, crackers or chips. 

For the Shrooms 

Preheat your oven to 400 degrees.
Cut the andouille into 1 inch chunks and put them in a food processor.
Pulse until finely chopped and set aside.
Remove the stems from the mushrooms. Mince about half of the stems in the food processor.
Brush the mushroom caps with olive oil and set on a baking sheet.

Pour olive oil into a large skillet over medium-high heat and add the andouille.
Cook about 3 minutes.
Add the minced mushrooms and Serrano peppers.
Cook for an additional 2 minutes.
Add splash of whiskey to deglaze the pan.
Now throw in the bread crumbs and mix all together in the pan.
Stir in the Manchego cheese.

Stuff the mushroom caps with the filling.
Bake until stuffing is lightly browned... about 20 minutes.

The Playlist...

Tailgatin'

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

Y'all Ready?!!!

The Bar...

Sweet & Sour Saturday

What you need...

3 oz Sweet & Sour mix

3 oz Cherry Cola

2 oz Southern Comfort Bold Black Cherry 

Cherries and slice of lime for garnish

What you do... 

Pour everything in your shaker. 

Shake 'em up and pour into your favorite "Tailgatin'" glass.

Garnish with cherries and lime. 

Nothing else says it's football time in the south like Southern Comfort - "Get your game on!"

Get Your Game On Y'all!

Thanks, Ms. T! Cheers!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Cochon de Lait

...and Fais Do-Do

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Where Y'at Bay-Bee?

Today we gonna go down da road to da bayou and did a Cochon de lait.  You know... a pig roast.

Then we gonna break out the fiddles, da squeeze box  and da washboards and have a Fais Do-Do... Kinda like a Bayou Boogaloo.

A cajun dance party, "Fais do-do" itself is a french term which means "go to sleep children".  The mothers would whisper this to their children, cause they wanted them to go to sleep fast so they could get to the party.

So, crank up the music, grab your partner and hit the dance floor.  You don't wanna miss out, cause everybody know that the loneliest place in the world is "bayou self" so come on... join the party!

The Pots Are On...

The Plate...

 Stuffed Cajun Cochon / Whiskey Glaze

Ok, we're not gonna do a full out "Pig Roast"... didn't think too many of you wanted to run out and buy a whole hog.  So, instead we're gonna do a little stuffed "Cochon" on the grill.

I love this... a little sweet, a little spicy and a little whiskey.  What's not to like?

As my buddy Boudreaux says - "Dat gonna be some good yeah... Make ya wanna slap ya mama!"

And it's so easy you'll be on the dance floor before you know it.

What you need... 

The Stuffing - 

1 shallot / chopped

2 cloves garlic / chopped

5-6 ounces Cajun andouille sausage / chopped

Salt and pepper

1 tbsp olive oil

2-3 oz your favorite whiskey

1/2 cup cornbread / dried out and crumbled (make it easy on yourself and buy some already made)

2 tbsp parsley / chopped

The Cochon-

2 pork tenderloins

1 tbsp Dijon mustard

Salt and pepper

Kitchen string

The Glaze -  

2 tbs Maple syrup

2 tbs fresh ground pepper

2 tbs Dijon Mustard

1 tbs Whiskey

1 tbs vegetable oil

1 tbs smoked paprika

1 tbs onion powder

1 tbs chili powder

1 tsp Kosher salt

What you do...

The Stuffing - 

Put the shallot and garlic in food processor and pulse to finely chop. 

Add the andouille, salt and pepper then pulse again. 

Heat the oil in a large pan over medium-high heat.

Add the sausage mixture and cook about 8-10 minutes. 

Now add the whiskey to deglaze the pan, stirring it around a little. 

Remove from the heat and add the crumbled cornbread and parsley.

Mix all together and set aside. 

The Cochon - 

Cut the tenderloins lengthwise to open and lay flat.

Pound out the meat to make it even.

Spread the mustard all over the tenderloins then add the stuffing mixture.

Roll up the tenderloins from the end (not the side).

Tie with kitchen string. 

Drizzle with olive oil, salt and pepper. 

Place on direct heat on the grill (about 350-400 degrees) for about 10 min.

Place on indirect heat for another 10 min. until internal temp reaches 145 degrees. 

Spread on glaze 5 minutes before taking off the grill.

Remove the tenderloins and let rest for  5 minutes before slicing. 

The Glaze -
Put all ingredients into a small pot.
Reduce over medium heat.

Dere ya go!

The Playlist...

Cochon de Lait

Ok, if you have never been to a Fais do-do or a Cajun dance hall then you need to add it to your bucket list.

Starting off with a little BeauSoleil "Bye, Bye Boozoo" just to get you in the mood. And then we rev it up a little with some Beau Jocque.  But don't worry if you can't dance.. neither can Johnnie.

And pay close attention to Boozoo's advise about letting Lula go to Bingo... Love it!

Oh course we threw in some Rockin' Dopsie, Jr. singing "Jambalaya"and my favorite "Ooh Poo Pa Doo".

And then we slow it down so you can grab your "Cher Amio" and get real close on "Les Filles de la Ville" (New Orleans Ladies). 

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Gator Bite

What you need...

1 oz Silver rum

1 oz Spiced rum

1 oz Grand Marnier

2 oz Orange juice

2 oz Pineapple juice

Splash of simple syrup

1 oz fresh lime juice

1 dash of Grenadine

Orange wedge and Maraschino cherry for garnish

A "Go-cup" (you know, so you can carry it wit you)

What you do...

Put everything in the shaker. Shake em up and pour in a tall glass. Garnish with orange and cherry.

Now go get on that dance floor!

We  Gonna Pass A Good Time Cher...

Laissez Les Bon Temps Rouler

Please Day Drink Responsibly 

& 

Keep On Cookin'!

All You Need Is Love

So... Come Together And Sing!

 (Scroll down to "The Playlist" and hit play before reading... works better that way!)


"Here come ol' Flattop, he come groovin' up slowly"...  Today we're covering the "Fab Four" from Liverpool... The Beatles.

And as they say "imitation is the sincerest form of flattery".  Well, I don't think that anyone else has been imitated or covered more than the Beatles.  In fact, according to the Guinness Book of Records, the song "Yesterday" has the most cover versions of any song ever written. 

So, today we are serving up a Brit favorite "Bangers & Mash", a great English cocktail and a playlist full of Beatles cover songs.  Enjoy!

The Pots Are On!

The Plate...

Bangers and Mash

A little "Pub Grub".  Time to turn your kitchen into a Gastropub... it's easy, you can do it.

An English tradition of sausage and mashed potatoes.  English comfort food.  It's usually made with flavored sausage of some kind; either beef or pork.  And, sometimes served with fried onion gravy.

In 1961 Peter Sellers and Sophia Loren even recorded a song called "Bangers and Mash"...
"Now wonder you're so bony Joe, and skinny as a rake.  Well then, give us a bash at the bangers and mash me mother used to make".  Not sure, but I don't think the Beatles covered that one.

What you need...  

Bangers -
1 tbsp canola oil
2 lbs sausage (English / Irish, Beef / Pork... whatever you like)
24 oz Guinness beer
1 medium onion, diced

Mash -
6 large potatoes, peeled and cut into chunks
1 large white onion, diced
1 cup shredded white Cheddar
4 tbsp butter, cut into cubes
1/2 cup heavy cream (oh yeah!)

What you do...

Bangers -
Heat the oil over medium-high heat in a sauté pan with a lid.
Sear the sausage on all sides.
Add the beer on onion to the pan and turn down the heat to low.
Braise until the sausage is cooke through, about 45 minutes.

Mash -
Boil the potatoes and onion until the potatoes are tender (20 minutes) then strain.
Put the potatoes and onion back in the pot and stir in the chess, butter and heavy cream.
Mash by hand then whip with an electric beater.

Place a heap of Mashed potatoes in the center of your plate and top with sausage and onions.
Top with a little of the braising liquid from the sausage.

See... wasn't that easy?

The Playlist...

All You Need Is Love

So many covers to choose from and so little time.  I mean you can find the Beatles covered in any genre you want; from jazz, country, rock, reggae  and even bluegrass. 

Starting off with Styx covering "I am the Walrus"... saw them do this live (Awesome)!  Also, two of my favorite soundtracks that cover the Beatles "I am Sam" and "Across the Universe".  Check out Dana Fuchs cover of "Helter Skelter"... this chic rocks it.

Of course we have some of the old classics like Joe Cocker's version of "A little Help From My Friends" mixed some new... check out Kenny Wayne Shepherd on "Yer Blues".

But after it's all said and done... "All you need is love"!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Pimm's Iced Tea

What you need... 

Lime wedge
Mint
Cucumber sliced
6 oz Iced Tea
1 oz fresh lemon juice
3 oz Pimm's No. 1
1/2 oz agave nectar
Ice

1. What you Do...

   
   Fill a highball glass with ice. 
   Add the Pimm's, tea, agave nectar and lemon juice and stir.
   Garnish with Lime wedge, cucumber and mint.
   
   

1. 
   

It's All You Need...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Hangin' With Hemingway

You'll Never Be This Cool.

    (Scroll down to "The Playlist" and hit play before reading... works better that way!)


But... how cool would it be just hanging out with Hemingway? I think it would be awesome to be down in Key West, at Sloppy Joe's (or was it Captain Tony's?), having a cocktail and taking it all in.

I mean, if two of the most famous bars in the Keys (Sloppy Joe's and Captain Tony's) are actually battling in court for bragging rights to a piece of Hemingway legend; it's gotta mean something.  Although I believe that this battle has more to do with tourist dollars than Hemingway himself.

The stories he could tell... Oh, wait he did! And, what great stories. I was always partial to "The Old Man and the Sea".

So, pull up a barstool and grab your daiquiri.

The Pots Are On...

The Plate...

The Ultimate Cuban Sandwich

Thought of some more traditional cuban dishes like Carne con Papas or Cuban Ropa Vieja, but I figured hey; if your hangin' with Hemingway you're probably in a bar or the boat.

Besides this is my favorite go to sandwich. And, I'll tell you how to do it "Panini" style without having to run out and by a machine.

What you need... 

2 tbsp Mayonaise 

2 tbsp dijon mustard

1 large loaf of French bread, halved lengthwise and quartered

8 slices of Swiss cheese

4- 6 slices deli ham

5 -6 oz pork tenderloin

Pickles

4 tbsp butter

2 iron skillets

What you do...

Best if you grill a small pork tenderloin to medium temp on the grill then slice.  If not you can substitute any pork. 

Mix the mayo and mustard in a small bowl and spread evenly on the bread.

Layer one half with cheese, ham, pork pickle and then extra cheese.

Cover with another slice of bread and butter the outside top and bottom of the sandwich.

Heat your iron skillet to medium heat and place the sandwiches in the pan for about 2 minutes.

Flip the sandwich and weigh it down with the second skillet. 

About 1 more minute (or when the cheese melts) and take of the stove.

You are now ready to hang with the man. 

The Playlist...

Hangin' With Hemingway

Love the Salsa, Lambada and just overall "Hot" music.  This stuff really gets me going.

Starting us off is one of my favorites... Sierra Maestra.  Great group and awesome song "Felipe Blanco" will get you up and moving for sure.

Had to include another favorite "Chan Chan" from the Buena Vista Social Club.  If you haven't seen it go rent the DVD now.  Great documentary, produced by Ry Cooder, on the music heroes of Cuba.

A few others not to miss... Guajir Guantanamera by Compay Segundo & Oye Como Va by Tinto.

Hey... No que para la fiesta!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Hemingway Daiquiri

What you need... 

1.5 oz White rum

1/2 oz grapefruit juice

1/4 oz Luxardo maraschino

3/4 oz lime juice

3/4 oz Simple Syrup

What you do...

Put all ingredients into a Martini shaker with ice. 

Shake and pour into Martini glass rim with lime.

Ok, this is not your average Daiquiri...

So the story goes, the novels had stopped into Havana's El Floridita bar, close to the hotel where he lived. 

On his way out, he noticed the bartender setting up Daiquiris. Never one to pass up a drink, Hemingway took a sip.  Not bad, he said, but cut the sugar and double the rum.  The bartender remade the drink and named it after him. 

"Those are the facts," writes drink historian Ted Haigh... 

"and from there the story goes straight to hell."

Always do sober what you said you'd do drunk... 

That will teach you to keep your mouth shut. 

-Ernest Hemingway

Please... Day Drink Responsibly 

& 

Keep On Cookin'!